“Cooking is in my genes. I’ve always loved to cook.” That is what Renee Hodges Callis said in 1979 when featured in this newspaper as Cook of the Week, and that is exactly how she still feels in 2017.
Always willing to experiment with new ideas and products, Renee learned about the air fryer and immediately incorporated it into her kitchen where it has become a favorite method of cooking.
Renee has embraced this technology. “It take less time to cook items, there is very little cleanup, it eliminates regular pots and pans and, there is no fat involved. Last June I bought a double pack of cooking oil, and it hasn’t been opened. I usually spray foods with a little butter spray but all drippings from foods such as chicken, beef and pork, drain off to a bottom pan. And that is what I use to make gravy. Just add a little water to the container, replace it in the fryer, heat for a few minutes, remove and you have the makings of gravy.”
Renee is now on her ...